CN107811289A - A kind of preparation method of batch of pears ferment - Google Patents
A kind of preparation method of batch of pears ferment Download PDFInfo
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- CN107811289A CN107811289A CN201711056434.3A CN201711056434A CN107811289A CN 107811289 A CN107811289 A CN 107811289A CN 201711056434 A CN201711056434 A CN 201711056434A CN 107811289 A CN107811289 A CN 107811289A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention discloses the preparation method of a kind of batch of pears ferment, and stubble pears ferment is prepared by following parts by weight component：50 100 parts of pears of stubble, 10 20 parts of microalgae powder, 5 10 parts of matrimony vine, 5 10 parts of saccharomycete, 10 15 parts of honey, 25 parts of salt, 35 60 parts of water.Above-mentioned raw material is subjected to first time fermentation, fermentation time 36 days, 30 35 DEG C of fermentation temperature, obtains the not good liquor of ferment one and residue；Residue plus remaining water are carried out into second to ferment, fermentation time 68 days, fermentation temperature is 35 40 DEG C, obtains the not good liquor of ferment two, the not good liquor of ferment one and the not good liquor of ferment two is mixed into capable fermentation, fermentation temperature is 35 38 DEG C, ferments more than 60 days, obtains a batch pears ferment.The preparation method of stubble pears ferment of the present invention is simple and practical, and using large-scale production, prepared ferment flavour is sour-sweet, nutritious, meanwhile, a batch pears deep processed product is enriched, improves the added value of batch pears.
Description
Technical field
The present invention relates to field of food, more particularly to the preparation method of a kind of batch of pears ferment.
Background technology
Ferment, enzyme is generally referred to, refer to the polymer substance with biocatalytic Activity.Ferment is nutritious, containing a variety of
Natural complex, mineral matter and trace element.After ferment enters human body, it can be absorbed and utilized by the body rapidly, can reinforcement
Matter, and can are prevented various diseases and occurred, and therefore, edible enzyme food is advantageous to the health of human body, has good DEVELOPMENT PROSPECT,
Stubble pears are nutritious, juice foot, but pericarp is more crisp, bad storage, and this also have impact on the sale of batch pears.
The content of the invention
It is an object of the invention to provide the preparation method of a kind of batch of pears ferment, it is intended to provides a kind of nutrition drink for people
Product, while solve a batch pears Suggestion on Fine Processing.
Technical scheme is as follows：
A kind of preparation method of batch of pears ferment, wherein, the stubble pears ferment is prepared by following parts by weight component：
Stubble pears 50-100 parts；
Microalgae powder 10-20 parts；
Matrimony vine 5-10 parts；
Saccharomycete 5-10 parts；
Honey 10-15 parts；
Salt 2-5 parts；
Water 35-60 parts.
The raw material of above-mentioned parts by weight and 25-45 parts by weight water are subjected to first time fermentation, fermentation time 3-6 days, fermentation temperature
Spend for 30-35 DEG C, obtain the not good liquor of ferment one and residue；Residue plus remaining 10-15 parts by weight water are carried out into second to ferment, hair
6-8 days ferment time, fermentation temperature are 35-40 DEG C, obtain the not good liquor of ferment two；The not good liquor of ferment one and the not good liquor of ferment two are mixed into
Row fermentation, fermentation temperature are 35-38 DEG C, ferment more than 60 days, obtain a batch pears ferment.
The preparation method of described stubble pears ferment, wherein, count in parts by weight, including following components：
75 parts of pears of stubble；
15 parts of microalgae powder；
8 parts of matrimony vine；
7.5 parts of saccharomycete；
12 parts of honey；
4 parts of salt；
50 parts of water.
The preparation method of described stubble pears ferment, wherein, the raw material of above-mentioned parts by weight and 25-45 parts by weight water are carried out the
One time fermentation, fermentation time 5 days, fermentation temperature are 32 DEG C, obtain the not good liquor of ferment one and residue；By residue plus remaining 10-15
Parts by weight water carries out second and fermented, and fermentation time 7 days, fermentation temperature is 38 DEG C, obtains the not good liquor of ferment two；By ferment once
Liquid and the not good liquor of ferment two are mixed into capable fermentation, and fermentation temperature is 37 DEG C, ferments more than 60 days, obtains a batch pears ferment.
Beneficial effect：The present invention provides the preparation method of a kind of batch of pears ferment, and this method is simple and practical, utilizes extensive life
Production application, prepared ferment flavour is sour-sweet, in good taste, nutritious, meanwhile, deep processing has been carried out to stubble pears, has enriched stubble
Pears deep processed product, improve the added value of batch pears.
Embodiment
The present invention provides the preparation method of a kind of batch of pears ferment, to make the purpose of the present invention, technical scheme and effect more
Clear, clear and definite, the present invention is described in more detail below.It should be appreciated that specific embodiment described herein only to
The present invention is explained, is not intended to limit the present invention.
The present invention provides the preparation method of a kind of batch of pears ferment, wherein, the stubble pears ferment is by following parts by weight component
Prepare：
Stubble pears 50-100 parts；
Microalgae powder 10-20 parts；
Matrimony vine 5-10 parts；
Saccharomycete 5-10 parts；
Honey 10-15 parts；
Salt 2-5 parts；
Water 35-60 parts.
The raw material of above-mentioned parts by weight and 25-45 parts by weight water are subjected to first time fermentation, fermentation time 3-6 days, fermentation temperature
Spend for 30-35 DEG C, obtain the not good liquor of ferment one and residue；Residue plus remaining 10-15 parts by weight water are carried out into second to ferment, hair
6-8 days ferment time, fermentation temperature are 35-40 DEG C, obtain the not good liquor of ferment two；The not good liquor of ferment one and the not good liquor of ferment two are mixed into
Row fermentation, fermentation temperature are 35-38 DEG C, ferment more than 60 days, obtain a batch pears ferment.
In preferred embodiment, stubble pears ferment is counted in parts by weight, is formed by following components fermentation：
75 parts of pears of stubble；
15 parts of microalgae powder；
8 parts of matrimony vine；
7.5 parts of saccharomycete；
12 parts of honey；
4 parts of salt；
50 parts of water.
Preferably, the raw material of above-mentioned parts by weight and 25-45 parts by weight water are subjected to first time fermentation, fermentation time 5 days,
Fermentation temperature is 32 DEG C, obtains the not good liquor of ferment one and residue；Residue plus remaining 10-15 parts by weight water are carried out into second to send out
Ferment, fermentation time 7 days, fermentation temperature are 38 DEG C, obtain the not good liquor of ferment two；The not good liquor of ferment one and the not good liquor of ferment two are mixed into
Row fermentation, fermentation temperature are 37 DEG C, ferment more than 60 days, obtain a batch pears ferment.
The present invention provides the preparation method of a kind of batch of pears ferment, and this method is simple and practical, utilizes large-scale production and application, institute
The ferment flavour of preparation is sour-sweet, in good taste, nutritious, meanwhile, deep processing has been carried out to stubble pears, has enriched a batch pears deep processing production
Product, improve the added value of batch pears.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can
To be improved or converted according to the above description, all these modifications and variations should all belong to the guarantor of appended claims of the present invention
Protect scope.
Claims (4)
1. the preparation method of a kind of batch of pears ferment, it is characterised in that the stubble pears ferment is prepared by following parts by weight component：
Stubble pears 50-100 parts；
Microalgae powder 10-20 parts；
Matrimony vine 5-10 parts；
Saccharomycete 5-10 parts；
Honey 10-15 parts；
Salt 2-5 parts；
Water 35-60 parts.
2. the raw material of above-mentioned parts by weight and 25-45 parts by weight water are subjected to first time fermentation, fermentation time 3-6 days, fermentation temperature
For 30-35 DEG C, the not good liquor of ferment one and residue are obtained；Residue plus remaining 10-15 parts by weight water are carried out into second to ferment, fermentation
6-8 days time, fermentation temperature are 35-40 DEG C, obtain the not good liquor of ferment two；The not good liquor of ferment one and the not good liquor of ferment two are mixed into row
Fermentation, fermentation temperature are 35-38 DEG C, ferment more than 60 days, obtain a batch pears ferment.
3. the preparation method of according to claim 1 batch of pears ferment, it is characterised in that count in parts by weight, including it is following
Component：
75 parts of pears of stubble；
15 parts of microalgae powder；
8 parts of matrimony vine；
7.5 parts of saccharomycete；
12 parts of honey；
4 parts of salt；
50 parts of water.
4. the preparation method of according to claim 2 batch of pears ferment, it is characterised in that by the raw material of above-mentioned parts by weight and
25-45 parts by weight water carries out first time fermentation, fermentation time 5 days, and fermentation temperature is 32 DEG C, obtains the not good liquor of ferment one and residue；
Residue plus remaining 10-15 parts by weight water are carried out into second to ferment, fermentation time 7 days, fermentation temperature is 38 DEG C, obtains ferment
Plain two not good liquors；The not good liquor of ferment one and the not good liquor of ferment two are mixed into capable fermentation, fermentation temperature is 37 DEG C, is fermented more than 60 days,
Obtain a batch pears ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711056434.3A CN107811289A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of batch of pears ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711056434.3A CN107811289A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of batch of pears ferment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811289A true CN107811289A (en) | 2018-03-20 |
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| CN201711056434.3A Pending CN107811289A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of batch of pears ferment |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543844A (en) * | 2015-01-26 | 2015-04-29 | 杨志刚 | Blueberry enzyme |
| CN104643062A (en) * | 2015-01-26 | 2015-05-27 | 邱芳萍 | American ginseng ferment |
| CN105105138A (en) * | 2015-10-13 | 2015-12-02 | 云南超康生物科技有限公司 | Moringa oleifera enzyme |
-
2017
- 2017-11-01 CN CN201711056434.3A patent/CN107811289A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543844A (en) * | 2015-01-26 | 2015-04-29 | 杨志刚 | Blueberry enzyme |
| CN104643062A (en) * | 2015-01-26 | 2015-05-27 | 邱芳萍 | American ginseng ferment |
| CN105105138A (en) * | 2015-10-13 | 2015-12-02 | 云南超康生物科技有限公司 | Moringa oleifera enzyme |
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Application publication date: 20180320 |
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